Dark chocolate (70%) 200g (7oz), broken into chunks
Golden caster sugar 275g (10oz)
Plain flour 100g (3½oz)
Cocoa powder 2 tbsp
Pears 2, chopped into 2cm (¾in) cubes
Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20 x 30cm (8 x 12in) baking tin and fully line with non-stick baking paper.
Put the butter and chocolate into a bowl then set over a pan of gently simmering water, stirring occasionally, until completely melted. Remove from the heat.
In a large bowl, using a hand-held electric mixer, whisk the eggs and sugar together for 4–5 minutes until pale and doubled in volume. Carefully but thoroughly fold the melted chocolate through the egg mixture. Sift over the flour and cocoa powder and fold through the mixture.
Pour the mixture into the prepared tin and level with a spatula. Scatter the chopped pears evenly over the top. Bake for 20–25 minutes until the top is papery and shiny and the sides are just coming away from the edge of the tin.
Leave to cool completely in the tin then cut into pieces.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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